Special Chickpea (Channa) Chaat

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Special Chickpea (Channa) Chaat

 Ingredient:

- White Chickpea (Channa) 1/2 Kg
- Garlic Ginger Paste (Lehsan Adrak Paste) 2 tsp
- Water As Required
- Boiled Potato (Ubala Hua Aloo) 2
- Chopped Onion (Piyaz) 2 Medium
- Chopped Tomatoes (Tamatar) 2 Medium
- Cucumber (Kheera) 2
- Yogurt (Dahi) 1 Cup
- Green Chutney 2 tbsp or To Taste
- Meethi Chutney 1/2 Cup
- Chaat Masala 2 tbsp
- Salt (Namak) To Taste
- Green Chilli (Hari Mirch) For Garnish
- Coriander Leave (Dhania) For Garnish
- Papri For Garnish
- Sev For Garnish

For Boondi:

- Garam Flour (Besan) 1 Cup
- Red Chilli Powder (Lal Mirch) 1/4 tsp
- Salt (Namak) A Pinch
- Water As Required

Direction:

- Firstly soaked chickpeas (channa) in water for 4 - 5 hours.
- Cook with 2 tsp of garlic ginger paste until done.
- For boondiya, in a bowl, add garam flour, salt, and red chilli powder, and mix well. Gradually add water and make smooth batter.
- Directly into hot oil, take small holes perforated spoon and pour besan batter. Fry boondi until golden or crisp.Keep set aside
- In another bowl, add chickpeas (channa), salt, and chaat masala, and then mix well.
- Add boiled potatoes and mix well.
- Now add boondi, and add 1/2 cup of yogurt, and mix well.
- Add onion, tomatoes, and cucumber, then mix well.
- Add more remaining 1/2 cup of yogurt, green chutney, and meethi chutney, and then mix well.
- Garnish with papri, sev, green chilli, coriander leave, chaat masala, and meethi chutney. Enjoy :)

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